Difficult
5h 10mins
30min
Makes 2 individual Saint-Honorés
An original recipe by L’École Valrhona
Utensils:
- Immersion blender
- Piping bags
- Stand mixer
- Dipping paper
- 8mm nozzle
- Spatula
Made with the products below :
1. Upside-Down Puff Pastry
Ingredients:
Beurre Manié
- 4.4 oz / 125 g Butter
- 1.8 oz / 51 g All-purpose flour
Détrempe Dough
- 1.4 oz / 40 g Butter
- 4.1 oz / 116 g All-purpose flour
- 0.14 oz / 4 g Fine salt
- 0.04 oz / 1 g White vinegar
- 1.8 oz / 51 g Water
Prep time: 2h
Refrigerate time: 8h
Steps:
- To make the beurre manié, mix the butter and flour using the palmsof your hands, and spread it between two plastic sheets.Leave in the refrigerator for 1 hour.
- Rub together the butter and flour to make a détrempe dough.Add the salt, then incorporate the vinegar mixed with the water.Be carefully not to overwork the dough as you rub the ingredientstogether, then let it rest in the refrigerator for 1 hour.
- After folding the détrempe dough and beurre manié once, give ita book fold and leave to rest for at least 2 hours before giving ita letter fold. Keep for at least 1 hour in the refrigerator.Repeat the steps above (1 letter fold followed by 1 book fold).Leave to rest in the refrigerator for at least 1 hour before use.Spread out the puff pastry to a thickness of 2mm.
- Ajouter la gélatine réhydratée.
2. Passion Fruit Gel
Ingredients:
- 0.35 oz / 10 g Sugar
- 0.07 oz / 2 g Pectin NH
- 5.64 oz / 160 g Passion fruit purée
Prep time: 10min
Refrigerate time: 24h
Steps:
- Mix the sugar and pectin, then add the passion fruit purée.
- Heat until boiling.
- Store in a container with a flat base and cover the surface ofthe passion fruit gel with plastic wrap.
- Leave to chill in the refrigerator overnight.
3. Jivara 40% Reasonable Indulgence Whipped Ganache
Ingredients:
- 9.5 oz / 269 g Milk
- 0.28 oz / 8 g Potato starch
- 0.07 oz / 2 g Gelatin
- 6 oz / 170 g JIVARA 40% chocolate
- 3.5 oz / 99 g Heavy cream 36%
Prep time: 20min
Refrigerate time: 6h
Steps:
- Mix 1.8 oz / 51 g of the cold milk with the potato starch.
- Heat the remaining milk to a simmer.
- Combine a small amount of the hot milk with the milk and starch mixture.
- Return to the saucepan and bring to a boil. Add the bloomed gelatin and stir until fully incorporated.
- Combine the milk mixture with the partially melted JIVARA 40% in 3 stages. Stir gently with a spatula until the chocolate is completely melted.
- Add the chilled cream. Blend with an immersion blender until a smooth, perfect emulsion forms.
- Refrigerate for at least 6 hours.
4. Choux Pastry
Ingredients:
- 1.4 oz / 40 g Whole milk
- 1.4 oz / 40 g Water
- 1.4 oz / 40 g Butter
- 0.04 oz / 1 g Sugar
- 0.04 oz / 1 g Salt
- 1.6 oz / 45 g All-purpose flour
- 2.5 oz / 71 g Eggs
Prep time: 20min
Steps:
- Bring the milk, water, butter, sugar and salt to a boil.
- Remove from the heat, add the flour and stir well.
- Return the dough to the saucepan and cook while stirring with a spatula to evaporate excess moisture.
- Transfer the dough to a stand mixer fitted with a paddle attachment and mix until completely dried out.
- Beat the eggs and add them gradually, one at a time, until fully incorporated.
- Using a piping bag fitted with an 8 mm nozzle, pipe 5 choux buns (approximately 0.1058 oz / 3 g each) onto a baking tray lined with parchment paper.
- Freeze the choux buns for later use or bake them immediately.
5. Passion Fruit Inspiration Crémeux
Ingredients:
- 3.5 oz / 99 g Passion fruit purée
- 0.18 oz / 5 g Acacia honey
- 0.11 oz / 3 g Gelatin
- 5.5 oz / 156 g PASSION FRUIT INSPIRATION
- 7.1 oz / 201 g Heavy cream 36%
Prep time: 20min
Refrigerate time: 6h
Steps:
- Bring the passion fruit purée and honey to a boil.
- Combine it with the melted PASSION FRUIT INSPIRATION in 3 stages, gently folding them together using a spatula.
- Add the bloomed gelatin.
- Add the cream and blend with an immersion blender for 2 minutes.
- Place some plastic wrap on the mixture's surface and store in the refrigerator for at least 6 hours.
The Assembly
Saint Honore revisit Coeur Chocolate Jivara Passion
Ingredients:
- 7.05 oz / 200 g Jivara 40% milk chocolate
Prep time: 1h
Cook time: 30min
- Cut some cardboard into a heart shape (width: 5.51in, height: 5.12in), then cut the heart in two.
- Bake the choux buns for approx. 20 minutes at 355°F (180°C).
- At the same time, bake the puff pastry between 2 pans for 40 minutes at 355°F (180°C).
- To make the pastry extra-indulgent, sprinkle on some confectioner's sugar before baking.
- Turn the puff pastry halfway through the baking process so it cooks evenly.
- As soon as the puff pastry is out of the oven, use a knife to cut out 2 half heart-shapes.
- Fill the choux buns with PASSION FRUIT INSPIRATION crémeux.
- Temper the JIVARA 40% chocolate using the instructions on the back of the packet.
- Dip the choux buns in the chocolate to give them each a little peaked tip.
- Spread the rest of the chocolate between 2 sheets of dipping paper, wait for it to start setting, then use a knife to cut out 2 half heart-shapes.
- Cut 3 small teardrop shapes out of each half heart.
- Beat the ganache until stiff peaks form, then put it in a piping bag.
- Use some scissors to give the bag a small slanted opening, then pipe some small teardrops of ganache onto the edges of the half hearts.
- Make a thin layer of ganache in the center to protect the hearts from moisture, and add the passion fruit gel.
- Add your chocolate decoration and place the choux buns on your plate.
What type of cream is used in a revisited Saint-Honoré?
This Saint-Honoré pastry, reimagined with passion fruit, features a carefully whipped ganache made with 40% Jivara milk chocolate. For a perfect whipped ganache, it's important to use cream with 35% fat content. The choux pastries are filled with a passion fruit cream made with Valrhona's Inspiration Passion chocolate.
How can passion fruit be replaced with other flavors?
For this Saint-Honoré recipe, the main ingredient in this reimagined version is Valrhona's Inspiration Passion fruit couverture. However, as stated in the recipe, you can easily substitute Inspiration Passion with Inspiration Yuzu, Inspiration Strawberry, or Inspiration Raspberry. The chefs at the Gourmet School have adjusted the quantities for this variation. It's also important to adjust the fruit pulp according to your chosen fruit couverture: strawberry, yuzu, or raspberry. For a more classic Saint-Honoré, opt for vanilla or caramel flavors, which harmonize perfectly with the choux pastry.
Can certain elements be prepared in advance?
In this recipe, most of the steps need to be done the day before, as some preparations require several hours of resting time. It's a recipe that requires planning and is made in several stages: whipped ganache, choux pastry, passion fruit gel, Inspiration cream, etc. However, assembling the Saint-Honoré cake should be done on the day you plan to serve it!
How to successfully temper Jivara chocolate?
Carefully follow the specific tempering curve for Jivara chocolate: melt the chocolate between 104°F and 122°F, then cool it to 81-82°F on your work surface, stirring constantly. Next, reheat it to 84-86°F to achieve the ideal working temperature. Check each step with a thermometer to guarantee a glossy and crisp result.
